Buffalo Chicken Dip with Greek Yogurt
I usually publish dinner recipes. But this Buffalo Chicken Dip with greek yogurt deserves an exception! This is an ooey gooey, creamy, cheesy, spicy, and utterly delicious dip. Shredded chicken is mixed with buffalo sauce, cream cheese, greek yogurt, scallions, garlic, and celery. It all melts together for one tasty dip! This is a great appetizer, but you can easily turn it into a dinner too! Just mix in pasta and it’s a meal.
Servings 10 servings
Calories 211kcal
Ingredients
Chicken
- 1 pound Chicken Breasts, boneless, skinless (or 2 cups shredded chicken)
- 4 Tablespoons Buffalo sauce I used Franks Red Hot Buffalo Sauce
- 2 teaspoons Olive Oil
Rest of the Dip
- 2 Celery Stalks
- 4 Scallions (green onions)
- 8 ounces Plain Greek Yogurt you can substitute sour cream
- 8 ounces Cream Cheese, softened you can substitute cottage cheese
- ½ cup Buffalo Sauce I used Franks Red Hot Buffalo Sauce
- ¼ cup Blue cheese crumbles you can substitute shredded cheddar or other cheese
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper or white pepper
- ½ cup Shredded Cheddar Cheese
- Things to Dip! Great options are Pita chips, Tortilla chips, crackers, Celery sticks, Carrot sticks
Instructions
Prep Ahead Steps
- Preheat the oven to 400 F degrees. Cut the chicken breasts into 2-3 pieces. Place the chicken on an oiled sheet pan and toss with the Buffalo Sauce. Season with salt and pepper and roast in the oven for 20 minutes.1 pound Chicken Breasts, boneless, skinless, 4 Tablespoons Buffalo sauce, 2 teaspoons Olive Oil
- Let the chicken cool enough to touch and then shred it.
- Dice the celery. Slice the scallions.2 Celery Stalks, 4 Scallions (green onions)
- Bring the cream cheese to room temperature so that it is soft enough to mix (no more than an hour before) or warm it in a microwave safe dish for 10 seconds to soften it.8 ounces Cream Cheese, softened
Mix and Heat the Dip
- Preheat the oven to 375 F degrees.
- To a large mixing bowl, add the shredded chicken, celery, scallions (reserve some of the greens for garnish on top), yogurt, softened cream cheese, buffalo sauce, blue cheese crumbles, garlic powder, onion powder, salt, and pepper. Mix to thoroughly combine.1 pound Chicken Breasts, boneless, skinless, 2 Celery Stalks, 4 Scallions (green onions), 8 ounces Plain Greek Yogurt, 8 ounces Cream Cheese, softened, ½ cup Buffalo Sauce, ¼ cup Blue cheese crumbles, 1 teaspoon Garlic Powder, 1 teaspoon Onion powder, 1 teaspoon Salt, 1 teaspoon Ground Black Pepper, ½ cup Shredded Cheddar Cheese
- Transfer the dip to an 8×8, 9×9 or similar size oven safe dish. Top with the shredded cheddar cheese.
- Bake the dip in the oven for 10 minutes or until its warmed through and the top is melted. Serve and enjoy!!
Video
Notes
- I used Franks Red Hot Buffalo Sauce.
